Authentic Carbonara Recipe

20 mins
Serves 6
https://www.cucinabyelena.com/pasta-carbonara-no-cream/print/1768/

Directions

  1. 1Fill a large pot with water and bring it to a rolling boil.
  2. 2Season the boiling water generously with salt, about 2 tablespoons per 500g of pasta, until it tastes like the sea.
  3. 3In a medium bowl, whisk the eggs until smooth.
  4. 4Stir in the grated Pecorino Romano and a generous amount of freshly cracked black pepper to the whisked eggs, creating a thick, cohesive paste, then set aside.
  5. 5Place the guanciale in a cold skillet (no oil needed) and turn the heat to medium.
  6. 6Let the fat slowly render and cook the guanciale until golden and crisp at the edges, about 5–7 minutes, ensuring it remains tender with a bit of bite.
  7. 7Remove the guanciale from the heat.
  8. 8Using a slotted spoon, transfer the guanciale to a plate, leaving about 2 tablespoons of rendered fat in the pan.
  9. 9Add pasta to the boiling water and cook until al dente, according to package instructions.
  10. 10Reserve 1/2 cup of pasta water before draining the pasta.
  11. 11Transfer the drained pasta directly into the warm pan with the guanciale fat.
  12. 12Toss the pasta to coat it evenly with the fat.
  13. 13Remove the pan from heat completely to prevent scrambling the eggs.
  14. 14Slowly pour in the egg and cheese mixture, tossing vigorously with tongs or stirring quickly to create a silky sauce.
  15. 15Add a splash or two of the reserved pasta water, as needed, to loosen and emulsify the sauce until it clings to the pasta and looks glossy.
  16. 16Fold in the cooked guanciale, saving a few pieces for garnish.
  17. 17Plate immediately and finish with more Pecorino Romano and a good grind of black pepper.

Ingredients

  • 4 eggs, room temperature
  • 2 cups freshly grated Parmigiano or Pecorino Romano cheese, or a mix of both
  • Coarsely ground black pepper
  • 1 lb guanciale, pancetta, or bacon, sliced into pieces about 1/4 inch thick by 1/3 inch square
  • 1 lb pasta of choice

Equipment

large potmedium bowlskilletslotted spoontongs

Tips

  • Use room temperature eggs for a smooth and silky sauce.
  • Freshly grate cheese finely for better melting and blending.
  • Whisk eggs and cheese thoroughly until smooth.
  • Save rendered fat from the meat and pasta water to emulsify the sauce.
  • Remove the pan from heat completely before adding the egg mixture to prevent scrambling.
  • Mix with hot pasta immediately after draining.
  • Pour and toss the egg mixture slowly and vigorously for even coating.
  • Serve immediately for the best sauce consistency.
Authentic Carbonara Recipe | Clip Recipe